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Mozzarella-Stuffed Meatballs

Three kinds of meat infuse these meatballs with authentic, Italian flavor. The surprise of fresh mozzarella cheese inside is always a hit.—Cyndy Gerken, Naples, Florida

8 ServingsPrep: 40 min. Bake: 25 min.

Ingredients

2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 large onions, finely chopped
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
8 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 pound lean ground beef (90% lean)
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1/2 pound ground pork
1/2 pound ground veal
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16 fresh mozzarella cheese balls, drained and patted dry
Hot cooked spaghetti
Marinara or spaghetti sauce, warmed

Directions

In a large bowl, combine eggs and Worcestershire sauce. Add the
onions, bread crumbs, Parmesan cheese, parsley, basil, oregano,
garlic, salt, pepper and red pepper flakes. Crumble the beef, pork

2 of 2

Mozzarella-Stuffed Meatballs (continued)

Directions (continued)

and veal over mixture; mix well.
Divide into 16 portions. Shape each portion around a mozzarella ball.
Place meatballs on a greased rack in a shallow baking pan. Bake at
400° for 25-30 minutes or until a thermometer reads 160°.
Drain on paper towels.
Serve with spaghetti or marinara sauce.
Yield: 8 servings.

Nutrition Facts: 2 meatballs (calculated without spaghetti and marinara sauce) equals 281 calories, 14 g fat (6 g saturated fat), 131 mg cholesterol, 418 mg sodium, 12 g carbohydrate, 1 g fiber, 26 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.